Yummy: 8 of the Most Delicious Farm-to-Table Hotels in the World

Move over, farm-to-table restaurants — at some hotels around the world you can now get the whole enchilada under one roof. From coastal Cabo, Mexico, to the rustic countryside of Florence, Italy, and some surprising urban inlets like Milwaukee, here are the eight best around the world. For locavores who crave just-plucked-off-the-vine heirloom tomatoes or leafy greens growing in the backyard of their accommodations, it’s a foodie dream.

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A farm fresh picnic at II Salviatino (Photo: II Salviatino)

Il Salviatino, Florence, Italy

With a firm vow to source food from only within a few kilometers — according to a philosophy dubbed “Zero Kilometer” — Il Salviatino, a 45-room hotel tucked into a restored 15th-century villa, brings the countryside to guests. Whatever can’t be grown in the property’s 12.5-acre organic garden (flush with fruits, vegetables, and herbs) is sourced from artisans and farmers’ markets immediately outside of the hotel.

Cost: From $549

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A sampling of the fresh food from Harraseeket Inn. (Photo: Harraseeket Inn)

Harraseeket Inn, Freeport, Maine

Just up the street from L.L. Bean’s headquarters, the quaint 93-room Harraseeket Inn plays off the land, too, but in a different way. Owner Chip Gray boasts relationships with 40 farms and fishermen, from the inn’s own lobsterman (who provides the stars of a Sunday lobster brunch) to purveyors of goat cheese and lamb, and even the spring water poured with your meal.

Cost: From $245

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Farm fresh and farm views. (Photo: Culinary Cottages)

Culinary Cottages at Flora Farm, San Jose del Cabo, Mexico

Snug in the ultraposh Flora Farm are its culinary cottages, very chic straw-bale homes outfitted with wood and iron crafted on the property. Flora’s Field Kitchen, an al fresco eatery, serves only what the staff makes, raises, or grows. This translates to artisan olive-walnut bread and cinnamon rolls baked daily; cheese; and meat from Dutch Heirloom pigs, rabbits, goats, and poulet rouge chickens (all raised on-site).

A 2.5-acre organic farm — part of what was once a 100-acre family-owned farm — on Harbour House’s property provides its restaurant with 70 varieties of vegetables, herbs, and fruits. Close to 80 percent of what’s served comes from the property. Lamb and sheep are raised on-site, and the hotel also harvests its own maple syrup and eggs. Guests are encouraged to take a self-guided farm tour.

Stocked with the bounty from its certified-organic farm, Inn at Dos Brisas — in Texas Hill Country — hosts a culinary program with farm tours, cooking and baking classes, and gardening tutorials. With more than 400 ingredients grown on-site (80 percent are heirloom varieties), guests can sample the lot through the restaurant’s dishes and in-room dining.

From the wildly popular Rabbit, Rabbit, Rabbit dish at the Michelin-starred Farmhouse Inn Restaurant to morning granola, most everything at the Farmhouse Inn flaunts local flavor. Much is grown in the inn’s gardens, with the rest from within Sonoma County. Dive into four Farmhouse Expeditions: making jam from fruit you’ve picked in an orchard, butchering a pig, collecting eggs from a chicken coop, or foraging at a local farm.

Cost: From $595

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The adventure kitchen where guests can learn how to prepare food. (Photo: Carmel Valley Ranch)

Carmel Valley Ranch, Carmel, Calif.

A brand-new hen house (home to Rhode Island Red and Barred Plymouth Rock chickens) joins Carmel Valley Ranch’s other foodie features including Italian honeybees, Monterey Bay sea salt, a two-acre organic garden and a Pinot Noir vineyard. Dine on the goods at the Lodge restaurant, the River Ranch Café, or the Clubhouse and learn more at events like a “chicken chat,” bee tutorial, interactive gardening class or “ask the farmer.”

The six-year-old Iron Horse Hotel eatery has a farm-fresh mantra with many ingredients harvested from its half-acre farm north of Milwaukee. For fall, this includes squash blossoms and heirloom tomatoes folded in with foods from other farms, like pickled peaches and cherries in the bone-marrow dish. Honey from the hotel’s hive is served with local cheese and meat boards.